Add a little honey on top of this smooth loaf for the ultimate treat.

Recipe and image: Extracted from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock

This loaf was inspired by one of the loaves I had at the famous Marrakech coffee shop Bacha. It has such a subtle flavour but is also super satisfying. The nutty pistachio taste blends so well with the olive oil and lemon. It’s not super sweet so I recommend serving it with a little honey drizzled over the top.

Serves: 8
Takes: 1 hour

GFO

INGREDIENTS

2¼ cups plain or gluten-free flour
2 tsp baking powder
½ cup agave or brown rice syrup
1 cup pistachios
1 medium-sized avocado
⅔ cup plant-based milk
⅓ cup olive oil
¼ cup lemon juice
1 tsp vanilla extract

To serve:
honey
pistachios
vegan butter

METHOD

Preheat the oven to 180°C. Line a loaf tin with baking paper.

Sift the flour and baking powder into a bowl.

Combine the agave, pistachios, avocado, milk, olive oil, lemon juice and vanilla in a blender or food processor and blend until smooth.

Pour the mixture into the flour and fold to combine. Tip into the loaf tin and bake for 50 minutes until golden and cooked through.

Top with a drizzle of honey and extra pistachios. Serve with vegan butter.

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Extracted from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, RRP $49.99, published by Bateman Books, release date January 2024.